Brown Rice Bun-like Miso Steamed Bread

Name: Brown Rice Bun-like Miso Steamed Bread
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Oatmeal; 2 tbsp ● Miso; 3 tbsp ● Water; 100 ml Additive-free soy milk; 100 ml Water; 30 grams Beet sugar (or normal sugar); 100 grams ★Cake flour; 8 grams ★ Aluminum-free baking powder

cookpad.japan @cookpad_jp

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread".
I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.

You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread".
I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.

You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika

cookpad.japan @cookpad_jp

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread".
I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.

You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread".
I had a craving for macrobiotic oatmeal steamed buns.

You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.

You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika

Saved

Ingredients

8 servings

100 gramsOatmeal
2 tbsp● Miso
3 tbsp● Water
100 mlAdditive-free soy milk
100 mlWater
30 gramsBeet sugar (or normal sugar)
100 grams★Cake flour
8 grams★ Aluminum-free baking powder

Saved

Steps

1

Pulse the oatmeal into a powder in a food processor. Mix together and dissolve the miso in water. Prepare the steamer by boiling the water and turning on the heat.
2

Mix the miso, soy milk, water, and sugar in a bowl, add the oatmeal, and mix well to allow the water to absorb.
3

Sift in the ★ ingredients, then use a rubber spatula to fold the batter as if cutting, until the flour is well integrated and the batter is evenly incorporated.
4

Fill muffin cups 80% full. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat. They are ready when a skewer inserted to the middle comes out clean.
5

Remove them from the muffin cups and cool. They will turn out moist and chewy and not dry if you cool in a lidded resealable container.
6

These are low in sugar. Serve them for breakfast or for a snack. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable vinyl bag.
7

For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).